Monastery rolls
The good old “monastery muffins” used to be a favorite cookie of almost all purger kitchens and an unavoidable part of holiday tables. Today they are almost forgotten ... or maybe they have a new name. These are my favorite rolls of my childhood and there is a special magic in them, in an enchanting scent that evokes memories of childhood, my grandmother's kitchen and my mother's more ... This recipe is from my grandmother's old "Vienna cookbook" from 1953 and is a favorite in my family.
Preparation steps
- Cut the room temperature butter into strips, add flour, ground roasted hazelnuts and vanilla sugar, and rub with your fingertips until the butter is processed into a crumbly mixture. Add the egg yolk and finely grated chocolate, stir the mixture lightly with a fork, then knead a soft dough. Wrap it in cling film and refrigerate for about 45 minutes. I definitely recommend using only grated chocolate because with chocolate powder or melted chocolate the dough will not be the same.
- With your fingers, tear off the pieces of cooled dough, roll between your palms and shape into rolls. Arrange them on a baking sheet covered with greaseproof paper. Bake in a preheated oven at 180 ° C, in the middle of the oven, for about 13-15 minutes (not longer). Cool the rolls on a baking sheet because they will be soft after baking.
- For the glaze, chop the chocolate, cut the butter into slices and melt them together on a steamer. Dip the tops of the rolls into the chocolate, then into the coarsely ground hazelnuts or almonds, arrange them on greaseproof paper and leave to cool to allow the icing to set.
Serving
You can serve the cooled rolls immediately or keep them in a covered biscuit box, if you will be able to keep them at all, because with their enchanting smell and taste they simply entice more, and they melt in your mouth :)
